Smokehouse 93
526 Hwy 93/95 Windermere BC V0A 1K0 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of sauce in hot holding unit and found it to be 50°C. Potentially hazardous foods being hot held must be stored at 60°C or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Changes were made to the kitchen layout without submission of the plans for approval. Prior to changes being made plans should be submitted to Interior Health for approval. Submit updated floor plan to Interior Health.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler near smoker temperature was 7.5°C. Operator to monitor cooler to ensure it is capable of maintaining potentially hazardous foods at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Upon inspection, it was noted that the gravy was being held at ~55 degrees C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At time of inspection, quat sanitizer test strips were not available. Sanitizer test strips are required in order to ensure appropriate food contact sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?